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Bananas Foster Banana Pudding Recipe
Ben Carraoli

Bananas Foster Banana Pudding Recipe

I recently made this Bananas Foster Banana Pudding, and I have to say, it’s one of the most decadent desserts I’ve ever whipped up. The combination of creamy pudding, buttery graham cracker crust, and caramelized bananas feels like a slice of heaven in a glass.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups graham cracker crumbs – I use finely crushed crackers for a smooth even crust.
  • ¼ cup white sugar – balances the buttery crust perfectly.
  • ½ cup salted butter melted – adds richness and helps bind the crust.
  • 1 package instant banana pudding mix – the base of our creamy filling.
  • 1 ¾ cups cold milk – cold milk gives the pudding a smooth velvety texture.
  • 8 oz cream cheese softened – blends into the pudding for a cheesecake-like flavor.
  • 1 cup heavy whipping cream – whips up into airy luscious topping.
  • 2 tbsp powdered sugar – sweetens the whipped cream without grittiness.
  • ½ tsp vanilla extract – enhances all the dessert’s flavors.
  • ¼ cup butter – for the bananas foster sauce rich and flavorful.
  • ⅔ cup dark brown sugar – caramelizes beautifully with butter for the bananas.
  • 3 ½ tbsp banana liqueur – adds a subtle adult twist; substitute rum if you prefer.
  • 1 ½ tsp vanilla extract – deepens the caramelized banana flavor.
  • ½ tsp ground cinnamon – warms up the dessert with spice.
  • 3 bananas sliced – ripe but firm for perfect texture.
  • ¼ cup chopped walnuts – optional crunch for contrast.

Method
 

  1. The pudding is a breeze. I mix the instant banana pudding with cold milk and softened cream cheese. Using a hand or stand mixer, I whip until smooth, giving it that cheesecake-like creaminess that sets this dessert apart.
  2. I combine graham cracker crumbs, sugar, and melted butter, then bake for 6 minutes at 350°F. Once cooled, I crumble it into the serving glasses. This crust adds the perfect buttery crunch under the creamy pudding.
  3. Whipping cream, powdered sugar, and vanilla until stiff peaks form is so satisfying. I always whip a little longer for a firmer texture, which holds beautifully when layered on the pudding.
  4. In a skillet, I melt butter, brown sugar, and cinnamon, then stir in banana liqueur and vanilla. I toss in sliced bananas and walnuts, letting them caramelize slightly for that warm, gooey flavor that makes everyone swoon.
  5. Layering is my favorite part. I start with crust, add pudding, spoon over bananas foster, then top with whipped cream. You can play with the order, but I love the visual of the golden bananas peeking through the creamy layers.

Notes

  • I always slice bananas just before serving to avoid browning.
  • Chilling the dessert for at least an hour improves the flavors.
  • I toast walnuts slightly for extra crunch and aroma.
  • Using homemade whipped cream gives the best structure and flavor.